1.5 lb each, USDA prime. Too lazy to rotate the pic. Served with potatoes au gratin and salad. Yes I wiped the counter after. I misjudged how large the steaks were and used too small of a board, for reference its like 15”x11”.
This morning, Cum went to the park. I went with Coom. And Cum brought Coomer frisbee. At least I think it was Coomers. By the end of the day, Cum started throwing the frisbee to Cumself.
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Where's the vegan option, bro?
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Some juicy lookin steaks brah
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You put the pepper on _afterwards_ or it burns during the sear
Also what sauce did you make? Bearnaise, peppercorn, etc?
Any grillpiller can cook a steak, it takes a chef to make a sauce.
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hamburger meat: ewww gross it's 50% fat, just charge 50% less
steak meat: 50% fat? Charge 7x the price!!!
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Normal
human: hmm I think 
I'll enjoy my steak
Broke AF reductionist: haha you paid for fat!!
This morning, Cum went to the park. I went with Coom. And Cum brought Coomer frisbee. At least I think it was Coomers. By the end of the day, Cum started throwing the frisbee to Cumself.
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Steak is so expensive right now.
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I'm still able to get ribeye or NY strip for $10/lb on sale once in a while.
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Look at Mr. Moneybags over here.
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Mr. Steakbags
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what? it's only $23.99 a pound here
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Frick, i forgot to pull the fricking steak out this morning
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Just microwave it
This morning, Cum went to the park. I went with Coom. And Cum brought Coomer frisbee. At least I think it was Coomers. By the end of the day, Cum started throwing the frisbee to Cumself.
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Were they good? Did you put salt and pepper on them or is that a Montreal blend? How done do you like them?
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Just salt and pepper. These were too large
for a pan sear so I grilled. Usually I pan sear and baste with compound butter.
Ended up great. Sous vided 1.5 hr @ 137 to render
fat. Chilled 1 hr in fridge. Grilled @ 500 for 3 mins per side.
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Heck yeah that sounds great. I was wondering if you put them in a sous vide, I recently got my own and tried it out a few weeks ago. It was legit the best steak I had ever made.
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I like sous vide it just takes too much extra prep. Unless I'm cooking for a big dinner party I'd rather just butter baste it and be happy with my medium-whatever.
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At the thickness and size of those steaks, the fat on the interior would
be raw and chewy without the sous vide.
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Those look great but wtf is that pan
also no pics of the first cut? How do I know you dind't cook these to rubber shoe consistency?
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Because you have to be r-slurred
to frick up a steak. Literally 
the easiest meat to cook. Only reason I have this pic is because I sent it to a friend 
and asked 
if they wanna join me another friend 
for dinner.
Also…what pan….
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I... I'm disappointed in you Bimothy.
You get on here, with your fat steaks, post a picture of them on some futuristic glass looking undersized pan, proceed to (presumably) cook them off-camera, and then DON'T take a picture of that first slice showcasing your pride and achievement of how properly you cooked the steak.
Obviously, you overcooked the steaks... AND THEN YOU LIE TO ME.
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